These corn biscuits are soft on the inside, lightly crisp on the outside, and packed with comforting corn flavor. Made with just a handful of pantry staples, they come together quickly and are perfect for serving alongside soups, salads, or enjoying warm on their own.
Why You’ll Love This Recipe
These biscuits are naturally egg-free and dairy-free while still being tender and satisfying. They require minimal prep, no kneading, and no shaping, making them ideal for busy days. The combination of creamed corn and cornmeal delivers rich flavor and moisture, and the recipe is easy to customize with herbs or add-ins you already enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (1 1/4 cups) creamed corn
1/4 cup light olive oil
8 to 10 fresh chives, finely chopped
2 cups self-rising flour
1/2 cup cornmeal
Optional: 1/2 cup dairy-free cheddar-style shreds
Optional: 1/4 teaspoon salt
Directions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly oil the surface.
In a large mixing bowl, combine the creamed corn, olive oil, chopped chives, salt, and dairy-free cheese if using. Stir until evenly mixed.
Add the self-rising flour and cornmeal. Using a spatula, gently fold the ingredients together until a thick, sticky batter forms. Do not overmix and do not add extra flour; the dough should remain sticky.
Lightly oil your hands, scoop portions of dough, and drop them directly onto the prepared baking sheet. Form six rough biscuits, leaving about two inches of space between each.
Bake for 20 to 25 minutes, until the tops are set and lightly golden.
Remove from the oven and allow the biscuits to cool on a rack for 10 to 20 minutes before serving.
Servings and timing
This recipe makes 6 biscuits.
Preparation time is about 5 to 7 minutes.
Baking time is 20 to 25 minutes.
Total time is approximately 30 minutes.
Variations
For a herby twist, replace chives with green onions, parsley, or dill.
For a spicy version, mix in 1 to 2 tablespoons of finely chopped jalapeños or chili.
For extra savory flavor without cheese, add 1/4 cup nutritional yeast.
For a softer texture, replace half of the oil with plain plant-based yogurt.
Storage/Reheating
Store leftover biscuits in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a 350°F (175°C) oven for 5 to 8 minutes or until heated through. They can also be gently reheated in a skillet over low heat.
FAQs
Can I make these biscuits gluten-free?
Yes, use a gluten-free self-rising flour blend or make your own using gluten-free all-purpose flour and baking powder.
Can I freeze corn biscuits?
Yes, once completely cooled, freeze them in a sealed container for up to 2 months.
Do I need to shape the dough?
No, these are rustic drop biscuits. Simply scoop and drop the dough onto the baking sheet.
Can I use homemade creamed corn?
It is not recommended, as canned creamed corn provides a specific moisture and texture needed for the dough.
What can I use instead of cornmeal?
You can replace cornmeal with additional self-rising flour, though the corn flavor will be milder.
Are these biscuits sweet or savory?
They are savory with a subtle natural sweetness from the corn.
Can I add vegetables?
Yes, finely chopped bell peppers or corn kernels work well in small amounts.
Why is my dough very sticky?
The dough is meant to be sticky; this ensures moist and tender biscuits after baking.
Can I make smaller biscuits?
Yes, divide the dough into smaller portions and reduce baking time slightly.
What should I serve these with?
They pair well with soups, stews, salads, or as a side for breakfast or dinner.
Conclusion
These corn biscuits are a simple, reliable recipe that delivers great flavor with minimal effort. Whether you keep them classic or customize them with your favorite add-ins, they are a versatile, comforting bake you’ll want to make again and again.
Soft, savory, and naturally dairy- and egg-free, these 5-ingredient corn biscuits come together quickly with pantry staples. Perfect as a side or snack, they’re full of corn flavor and easy to customize.
Ingredients
1 can (1 1/4 cups) creamed corn
1/4 cup light olive oil
8 to 10 fresh chives, finely chopped
2 cups self-rising flour
1/2 cup cornmeal
Optional: 1/2 cup dairy-free cheddar-style shreds
Optional: 1/4 teaspoon salt
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
In a mixing bowl, combine creamed corn, olive oil, chopped chives, salt, and optional dairy-free cheese. Mix until blended.
Add self-rising flour and cornmeal. Gently fold together with a spatula until a thick, sticky batter forms. Do not overmix.
Lightly oil your hands, scoop and drop portions of dough onto the prepared baking sheet, forming 6 rough biscuits with space between them.
Bake for 20–25 minutes, until the tops are set and golden.
Cool on a rack for 10–20 minutes before serving.
Notes
Do not overmix the dough; it should remain sticky for soft biscuits.
Substitute chives with other herbs like parsley or dill for variation.
Add jalapeños or chili flakes for a spicy twist.
Nutritional yeast can boost savory flavor without adding cheese.
Replace some oil with plant-based yogurt for a softer interior.
